Split Pea Soup
Incredibly flavorful, our Italian-style Split Pea Soup contains a creamy and silky-smooth texture. Loaded with protein, fiber, and iron, this split pea soup is dairy-free and easy to make with minimal prep. It is filling, satisfying, and perfect for a cozy dinner on a chilly night!
Our Italian-Style Split Pea Soup…
When it comes to making soup, we enjoy adding a few extra ingredients that will make it immensely flavorful. This Italian-style split pea soup is just that –very-very flavorful! It’s made with fresh veggies, dried green split peas, and pancetta, and simmered until the green split peas are melted into a creamy and smooth texture.
Then we top it off with a drizzle of extra virgin olive oil for additional flavor and some crunchy croutons. The croutons are always an option. They give our split pea soup a little crunch and an elegant “restaurant-worthy” presentation.Don’t worry, you can omit the croutons for those who are gluten-free.
You can make this soup with a Crock Pot, Slow Cooker, and in the Instant Pot.
The secret to its delicious flavor? It’s cooking the vegetables with Italian pancetta and infusing its flavor before any of the liquids are added.
Best of all, every serving provides 19g of fiber, 29g of protein, 5mg of iron, and 297mg of potassium. We love that!
Ingredients You Will Need
Simple ingredients are needed for this recipe:
- SPLIT GREEN PEAS: I used 1 package of dried split green peas, which amounts to 2 and 1/2 cups.
- VEGETABLES: You will need a few extra vegetables like garlic, onion, and celery to give extra flavor.
- PANCETTA: Italian cured ham is preferred and it will give an underlying smoky flavor to pea soup.
- LIQUIDS: We prefer to add both water and vegetable broth with our soup recipes.
How to Make Split Pea Soup?
You’ll be happy to know the prep work is minimal. Ok then, let’s get started and gather all the ingredients for this recipe. Our full recipe card is located below, but first, let’s discuss how to make this soup so you will understand what’s involved before you start.
1. First: The prep work for this soup is only chopping up a few vegetables.
2. Second: Then rinse the green peas under cold water and drain.
Directions to Make Split Pea Soup:
There are 3 simple steps to making this flavorful soup: (*full recipe card below!)
1. Step 1: Sauté the veggies with pancetta in a skillet. Then add the split green peas and sauté them for 1 minute.
2. Step 2: Next, add in all the liquid, cover, and simmer the soup for the amount of time that is written on the back of the package, at least one hour or more, stirring occasionally.
3. Final Step: Puree the soup either in your blender or with a handheld immersion blender into a creamy smooth texture.
4. Serve a little drizzle of extra virgin olive oil (either in a swirl, or zig-zag) and some fresh cracked black pepper. Then top with (or without) your favorite croutons and enjoy!😊
Notes and Recipe Tips…
- Keep in mind, as the soup cools down, it will thicken and even solidify. This is normal for split pea soup. Don’t worry, when you reheat it, it will loosen up and become creamy again.
- To reheat this soup, always reheat this soup on a low simmer, stirring occasionally. If you find the soup is too thick, you can stir in additional water.
Storing and Freezing…
To Store: Always allow the soup to cool completely before storing it in an airtight sealed container. Then keep it chilled in the fridge. It will stay fresh for up to 3 days.
To Freeze: Transfer any leftover soup into a sealed container and freeze it. It will freeze beautifully for up to 2 months. After that, it will start developing freezer burn and it won’t be any good.
A Delicious Starter
Everyone in the family has given us a “thumbs-up” on this soup, including the little ones. Deliciously smooth and creamy texture. Best of all, it’s comforting and satisfying. Ideal to serve for lunch or as a starter for dinner. Pair it with a loaded beef quesadilla and you’ll have a fabulous, hearty meal.
Try this recipe, and enjoy!
Additional Recipes For Cozy Soups…
- Brothy White Beans Soup
- Split Pea and Thyme Soup
- Tuscan Swiss Chard and Beans Soup
- Creamy Broccoli Parmesan Soup
- Healthy Autumn Squash Soup
- Black Bean and Quinoa Soup
- Creamy Broccoli Soup – without cream!
Don’t forget! Your comments help us. If you make our Split Pea Soup, let us know and leave a comment at the bottom. We’d love to hear from you. Have fun and snap a photo and hashtag it on Instagram or on Pinterest; be sure to tag us @2sistersrecipes.
Split Pea Soup
Split Pea Soup contains a creamy and silky-smooth texture. Loaded with protein, fiber, and iron, this soup is easy to make and with minimal prep. It is filling and satisfying and perfect for a cozy dinner on a chilly night.
Ingredients
- 2 Tbsp. olive oil
- 4 to 5 cloves of garlic - diced
- 1 medium onion- chopped
- 4 ounces chopped pancetta
- 2 stalks of celery - sliced
- 16 ounces (2 + 1/2 cups) of dried split green peas
- 1/2 tsp. Himalayan salt
- 1/8 tsp. cayenne pepper
- 4 cups of water
- 4 cups vegetable broth
- garlic & parmesan croutons, as garnish
- additional extra virgin olive oil, for serving
- freshly cracked black pepper, to taste
Instructions
- In a large soup pot, heat olive oil and toss in the garlic, chopped onion, sliced celery, and chopped pancetta. Sauté until the vegetables are softened and the pancetta is fully cooked and browned, about 3 to 4 minutes.
- Meanwhile, rinse the split green peas in a colander and then add them to the pot. Stir and sauté the peas with the veggies and pancetta for about 1 minute to infuse the flavors together.
- Next, stir in the salt, and cayenne pepper. Then add in the water and vegetable broth.
- Cover with a lid and bring the soup to a full boil. Reduce the heat to low and simmer the soup for 55 minutes to 1.5 hours, until the split peas have softened and completely melted.
- For extra smooth texture, you can use an immersion hand-held blender to puree. Or you can blend in small batches in a blender. Taste the soup, and adjust for salt. Optional, you can add some fresh cracked black pepper, to taste.
- Serve soup in individual soup bowls, with a little drizzle of olive oil on top. Optional: Add a few croutons on top. Then serve.
- Serves 4 to 6.
Notes
Storing & Freezing:
To Store: Always allow the soup to cool completely before storing it in an airtight sealed container. Then keep it chilled in the fridge. It will stay fresh for up to 3 days.
To Freeze: Transfer any leftover soup into a sealed container and freeze it. It will freeze beautifully for up to 2 months. After that, it will start developing freezer burn and it won't be any good.
Nutrition Information:
Yield: 6 servings Serving Size: 1 servingAmount Per Serving: Calories: 366Total Fat: 14.3gCarbohydrates: 35.6gFiber: 19.6gSugar: 1.7gProtein: 29.2g
Happy and Healthy Cooking! 😉
Thanks for stopping by!
xo anna and liz
Related Posts:
Welcome! From Anna and Liz
We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…
FREE EMAIL BONUS
Weeknight Dinners Made Easy
Tips & recipes for delicious meals . . . no matter your skill level!
FREE EMAIL BONUS
Weeknight Dinners Made Easy
Tips & recipes for delicious meals . . . no matter your skill level!